This pesto is a condiment I created for the world-famous dish: Spaghetti Aglio Olio e Peperoncino or spaghetti with garlic, olive oil, and chili. I realized that there was a possibility to turn that dish into a pesto using the mortar and pestle. With just three ingredients, you can have a fantastic, delicious base ready for any quick lunch or dinner. 

Spaghetti Aglio Olio e Peperoncino comes from Naples and its surrounding areas in the region of Campana, even though many other Italian regions have appropriated this genius recipe for their kitchens! We love to make this dish at midnight with friends during the long summer nights. Why? Because it's easy to prepare, has just 3 ingredients readily available, and can be made in just a few minutes. 

Bonjour, je m'appelle Alessandra Lauria, je suis une experte en pâtes siciliennes, j'anime des dîners et je suis la créatrice et fondatrice de The Pasta Studio - une école de pâtes en ligne (et hors ligne). Mes racines étant siciliennes, j'ai tendance à partager ce qui me semble délicieux au niveau local. J'espère que vous l'apprécierez autant que moi !

Once I decided to make a pesto out of this recipe, using the mortar and pestle was the obvious choice. It helps break down the chili pepper while perfectly blending with the lemon juice and olive oil.

Alessandra's Spaghettata with Mortar and Pestle

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Catégorie

Pesto

Portions

1

Temps de préparation

5 minutes

This easy to make pesto will help you cook up Spaghetti Aglio Olio e Peperoncino any day of the week!

Auteur :

Alessandra Lauria

Ingrédients

• 16g of garlic

• Juice of 1 small lemon

• The tip of fresh chili (Italian red pepper chili)

• 10g of fresh basil

• 3 tbsp of Extra Virgin Olive Oil

• Pinch of sea salt

• Mortier et pilon

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Directions

1. Juice the lemon and set it aside.  Pick the basil leaves and give them a quick wash.

   

2. Add the garlic and chili into the mortar with a pinch of salt and break down with the pestle. Then add the basil leaves and break those down as well.

   

3. Next, add the olive oil while mixing with the pestle. Finally, add the lemon juice while continuing to mix.

   

Note sur la recette

Utilisations :

To create the classic Spaghetti Aglio Olio e Peperoncino, mix your pesto with the pasta and a bit of pasta water. You can also use this pesto as a dressing for salads or on top of fish, if you want to add a spicy kick to your dish.

It is a pesto that you can always leave ready in the fridge as it’s vegan and does not have ingredients that go bad. However, just bear in mind that the lemon juice can start to taste bad after a while.